About the recipe
I’m not a coffee drinker, but I still appreciate – and need – a good caffeine kick once in a while. I love matcha for that. This matcha chia pudding can be served as a breakfast, a snack or as a dessert, and it highlights the flavours of one of my favourite drinks.Jump to Recipe
- Chia seeds soak up any liquid they are in and that’s how this beautiful creamy pudding is created. Chia seeds are packed with fibre, protein, omega-3 essential fatty acids and amazing minerals such as calcium, manganese, magnesium and phosphorous. As they gained popularity, they became more affordable and easier to find in grocery stores. Plus, a little goes a long way, so you won’t need to re-purchase them often. They are easy to incorporate in your meals, by tossing a few in your oatmeal or yogurt parfait, adding them to your salads, or by using them in this amazing overnight pudding.
- Peppermint extract. I often try to make matcha lattes at home. However, I always found they were a bit bitter. This summer, I discovered the iced matcha latte from The Art Warehouse, a lovely art studio and coffee shop in Uptown Saint John, and it tasted so refreshing! The barista revealed her secret to me: PEPPERMINT. The goal isn’t to make it taste like a candy cane but to balance out the bitterness from the matcha and give the beverage some freshness.
- Coconut and cow’s milk. I used a 50-50 mix of coconut milk and cow’s milk, as I find canned coconut milk can be too rich sometimes.
The recipe is straightforward: you mix all the ingredients and refrigerate it for 4 hours or overnight. I layered a vanilla chia pudding with the matcha chia pudding and topped it with blackberries. You can make just one of these two recipes if you want to save even more time, but I am giving you a two-in-one recipe!
- Make it vegan by using only coconut milk or substituting the cow’s milk with almond milk, soy milk, oat milk or water.
- Use whatever fruit you have on hand.
- Add toppings such as chocolate chips, granola, nuts, or hemp hearts.
Matcha chia pudding
- ¼ cup chia seeds
- ½ cup coconut milk
- ½ cup milk of choice
- 1 tsp vanilla extract
- 1 tsp matcha powder
- ¼ tsp peppermint extract
- ½ cup blackberries
- 1 tbsp unsweetened shredded coconut
- In a bowl, mix all the ingredients but the matcha powder and peppermint extract.
- Scoop out ½ cup of the mixture, put it in another bowl, and add the matcha powder and peppermint extract to it. Mix to incorporate the matcha powder.
- Cover and refrigerate for 4 hours, ideally overnight.
- Layer the vanilla and matcha chia pudding and top with blackberries and shredded coconut.